Main ingredients:
2 cups rice
150 grams sliced scallops (pen shell)
50 grams zucchini
300 milliliters cold-brewed kelp broth
Additional ingredients:
10 grams butter
1 teaspoon salted shrimp
A little salt
A little grapeseed oil
(Serves 2-3)
Instructions:
Julienne the zucchini into 2 cm thick strips and finely chop the salted shrimp. Rinse the sliced scallops under running water and pat them dry.
In a pot, add the soaked rice and pour in 300 milliliters of cold-brewed kelp broth. Boil on high heat for 5 minutes. Once it starts to boil, reduce to low heat and cook the rice for 10 minutes.
Stir-fry the julienned zucchini in a pan with grapeseed oil, along with the minced salted shrimp.
In another pan, sear the scallops with butter, cooking them lightly on both sides.
Once the rice is done, place the seared scallops and stir-fried zucchini on top of the rice, then let it sit covered for 5 minutes. Tip: For a delicious sauce to accompany the dish, mix 2 tablespoons soy sauce, 1 tablespoon oligosaccharide syrup, 1 tablespoon sesame seeds and 2 tablespoons cold-brewed kelp broth.
[Source: W table]
